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French Onion Beef Stew Recipe: Ultimate Comfort Food

Hearty French Onion Beef Stew

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6

Ingredients
  

  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes, excess fat trimmed
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper freshly cracked
  • 3 tbsp olive oil divided for searing
  • 4 tbsp unsalted butter divided
  • 4 large yellow onions thinly sliced (approx. 2 lbs)
  • 1 tsp sugar optional, aids caramelization
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup dry red wine Cabernet Sauvignon or Pinot Noir
  • 4 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme leaves plus sprigs for garnish
  • 2 whole bay leaves
  • 1 loaf French baguette sliced into 1-inch thick rounds
  • 1.5 cups Gruyère cheese shredded (or Swiss cheese)

Instructions
 

  • Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides (about 3-4 minutes per batch). Remove beef and set aside.
  • Reduce heat to medium. Add the remaining tablespoon of oil and the butter to the pot. Add the sliced onions and sugar. Cook, stirring occasionally, for 25-30 minutes until the onions are deep golden brown and caramelized.
  • Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste.
  • Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
  • Add the beef broth, Worcestershire sauce, fresh thyme, and bay leaves. Return the seared beef (and any resting juices) to the pot. Stir to combine.
  • Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours, or until the beef is fork-tender. (Alternatively, bake in a 325°F oven for the same duration). Discard bay leaves.
  • Preheat your oven broiler. Arrange the baguette slices on a baking sheet and toast lightly.
  • Ladle the hot stew into oven-safe bowls (or keep in the Dutch oven). Top with the toasted baguette slices and cover generously with shredded Gruyère cheese.
  • Place under the broiler for 2-4 minutes until the cheese is melted, bubbly, and slightly browned. Serve immediately.